Abstract
In this work, production of bio-ethanol from three varieties of dates (Kunta, Eguoua and Bouhatem) produced in the region of Gabes-Tunisa was studied. A comparison between soxhlet and solvent extraction of a juice obtained from the dates was made. The alcoholic fermentation of this juice by Saccharomyces cerevisiae was investigated under sugar concentration near 200 g L−1 at 30 °C and natural pH. The obtained results showed that all the tested varieties allowed producing ethanol with a concentration around 25% (V/V). Moreover the yeast used in the fermentation process is capable of producing alcohol even at a pH of 3.8.
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